Whether you're looking for a fun Christmas cookie recipe, Valentine's day dessert or Easter baking project, these Tigernut Flour Sugar Cookies are what you need. They are made with tigernut flour, sweetened with coconut sugar, paleo, vegan and the dough doesn't require any chilling. This is an easy paleo cut-out cookie recipe that you'll want to make again and again!
I've expressed this many times before, but I LOVE making sugar cookies! Especially since it's an easy baking activity that I can get my kids involved in.
They love helping me mix together the ingredients, cut shapes out of the dough and then frost the cooled cookies.
It reminds me of baking with my family as a child. My sister and I would spend hours upon hours intricately decorating sugar cookies; piping different colored frosting out of ziplock bags and individually placing sprinkles on the cookies.
I like bringing back those memories by creating my own, paleo friendly sugar cookies and decorating them with my children.
Here's what you need to know about these healthy tigernut flour sugar cookies:
- Allergy Friendly: these tigernut flour sugar cookies are free of most common allergens. So, whether you have a nut, dairy or egg allergy/intolerance, you can still partake in the baking, decorating and eating of cut-out cookies.
- Nut Free & Grain Free: these paleo sugar cookies are made with tigernut flour, making them nut free and grain free.
- Vegan: this easy cut out cookie recipe does not contain any animal products (eggs, dairy).
- No Chill: the cookie dough doesn't require any chilling
- Easy to Make: the dough for this paleo vegan cookie recipe is easy to make, roll out and shape.
- Kid Friendly: my kids love making, decorating and eating these tigernut cookies.
Ingredients in Tigernut Flour Sugar Cookies
Like I said, these cookies are eggless, dairy free, nut free, grain free and gluten free. They are free of most common allergens, so cater to most diets. The ingredients include:
- tigernut flour
- tapioca flour
- ground flax
- coconut sugar
- baking soda
- non-hydrogenated shortening
- vanilla extract
Grain Free Flours
Tigernut flour, tapioca flour and ground flax are used to create a grain-free, paleo, vegan and allergy friendly dough. No substitutions have been tested, so I cannot make any recommendations except that tapioca flour can be subbed with arrowroot starch.
I used coconut sugar to sweeten these cookies, but any granulated sugar will work.
I use Nutiva shortening in a lot of my baking. It is made from a blend of palm fruit oil, red palm oil and coconut oil. This shortening is an excellent dairy free, Paleo and Vegan alternative to butter or ghee. Plus, I think it works better than pure coconut oil in recipes like this. However, if you are in need of a substitution, using coconut oil, butter or ghee in its place are good alternatives.
How to Make Cut Out Cookies
To make these tigernut cookies, first preheat your oven to 350 degrees F.
Then, grab a large mixing bowl and combine all dry ingredients. This includes: tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda and salt.
Mix in the wet ingredients: shortening, eggs, water and vanilla. First, mix with a fork or spatula, then use your hands to knead the dough until it forms a homogeneous ball. At first, the dough will seem too dry and crumbly, but keep working the dough.
Next, flatten the ball of dough on top of a sheet of parchment paper. Place another sheet of parchment paper over the dough. Then, using a rolling pin, roll the dough between the two sheets of parchment paper.
Remove the top layer of parchment and cut out shapes. I recommend keeping the shapes simple; not too large or too intricate.
Transfer the cut-out cookies to a lined baking sheet.
Place the cookies in the oven and bake at 350 degrees for 7-9 minutes. The cooking time will vary slightly depending on the thickness, size and shape of the cookies. So, be sure to watch the first batch carefully to get a good idea of how long they need to bake.
After baking, remove the cookies from the oven. Let them cool for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack.
Once cooled to room temperature, frost the cookies with your favorite frosting.
Paleo Sugar Cookie Frosting
To frost these tigernut flour cut-out cookies, I used powdered monk fruit, tapioca flour, water and vanilla. The icing is colored with whole food powders such as beet root, spinach powder and butternut squash powder.
These cookies can be stored at room temperature for a couple days. For longer storage, keep in the fridge or freezer.
Frequently Asked Questions
What is tigernut flour?
Tigernut flour is made from finely ground, peeled tigernuts. Tigernuts are not actually nuts, but small root vegetables. They are naturally sweet, with a nutty flavor - perfect for baking!
Tigernut flour is paleo, vegan and allergy friendly. From my experience, it bakes similarly to almond flour. They both have a fine texture and slightly sweet flavor.
What can tigernut flour be used for?
More Tigernut Flour Recipes
These healthy paleo sugar cookies are made with tigernut flour. They're grain free, nut free, vegan and the dough doesn't require any chilling.
Tigernut Flour Cookies
- 1 cup tigernut flour (115g)
- ½ cup tapioca flour (64g)
- ¼ cup ground flax (25g)
- ¼ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup non-hydrogenated shortening (or butter)
- 2 Tbsp water
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (tigernut flour, tapioca flour, ground flax, coconut sugar, baking soda and salt).
- Mix in wet ingredients (shortening, water and vanilla) using a fork or spatula. Then, knead the dough with your hands until it can be formed into a ball.*
- Flatten the ball of dough on a sheet of parchment paper. Place another sheet of parchment on top of the dough and roll using a rolling pin. Roll until dough is about ¼" thick.**
- Use cookie cutters to cut out shapes. Transfer the shapes to a lined baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 7-9 minutes.
- Remove from oven and cool 5-10 minutes on baking sheet, then transfer to a cooling rack.
- Combine monk fruit, tapioca, water and vanilla in a small dish. Start with just 1 tablespoon of water and add more as needed to get desired thickness.
- Separate the icing into different containers. Mix with powdered whole foods to color icing.
- Scoop icing into plastic baggies and cut a small hole on each end.
- Pipe the icing onto the cooled cookies and decorate with sprinkles (if desired).
Recipe makes 2-4 dozen cookies, depending on shape and size.
*At first it will appear that you don't have enough water, but just keep kneading the dough. It will eventually hold together and you can shape it into a ball.
**If the cookie dough is sticking to the parchment paper, then dust it with a bit of tapioca flour.
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